Buddy of mine has a daughter graduating on saturday, I am gonna head north for the weekend to spend with my dad, so today is the day for the fun smoke. I am only supplying the meat for the event for a pre-arranged amount/contribution . He wants to feed 75-80 people with leftovers for himself. So last night I rubbed,scored and injected 6 butts, and put them on the pit at 5:30 am today. The will get smoked at 225-250 for9-12 hrs untill they get to 200-205, rested and pulled,and placed in foil pans for the refrigerator,and then they will reheat saturday a couple hrs before serving time. Sposed to be 88-92 degrees today, so I'll be saving a little on the wood consumption. I will post some Q-views as the day progresses, and I have another person who wants to have ribs for dinner for company tonight after golf, so I am doing 4 racks of baby backs also, they will go into the smoke a bit later in the day, along with a couple fatties. Doing a larger cook next weekend for a sunday grad party. That one will have 8 butts and 2 packers, and a couple fatties(all nighter).This one will be my first overnighter since the Eagle practice cook. Richtee, are ya gonna come down and help me ole buddy!